Soak mung beans for 1-2 hours and then boil them for 30 minutes until they are soft. Drain and cool completely.

Season beetroot with salt and black pepper, drizzle with some olive oil and wrap in some parchment and then in some aluminium foil. Bake them in a 200C oven for 50-60 min. Cool them completely. Then peel and cut in cubes.

Peel, core and cut apple in cubes.

Finely chop the lettuce

In a large bowl combine boiled mung beans, beetroot, apple and lettuce.

In a small bowl whisk mustard, lemon juice and olive oil. Pour the dressing over the salad.